Earlier today, I prepared an easy and light pasta salad for lunch with my kids. Here is the recipe. I would also like to take this opportunity to wish all my readers in Canada a very Happy Victoria Day!
Pasta Salad With Roasted Tomatoes
1 Packet (16 oz/454 g) Dried Pasta
800 g Grape Tomatoes
4 Cloves Garlic
1 Small Yellow Onion, peeled and quartered
1/4 Cup Pitted Olive, chopped
1/2 Cup Chopped Basil
10 Tbsp Olive Oil
1/2 Lemon (about 1 1/2 Tbsp) juice
Sea Salt To Taste
Freshly Ground Black Pepper
Preheat the oven to 400˚F. In a large roasting pan, combine tomatoes, onion, garlic, olive oil, salt and pepper. Roast in the oven for about 25 minutes.
In a large pot, bring about 5 L of water to a boil and add 1 Tbsp of salt. Add the pasta and cook uncovered, stirring occasionally until tender but firm, 6 to 8 minutes. Drain and toss in about 1/2 Tbsp of olive oil. Set aside in a large salad bowl.
Remove the roasted garlic and onion and set aside to cool briefly. Then mince the garlic and coarsely chop the onion.
Toss the pasta into the roasting pan and combine well with the vegetables. Season with lemon juice, sea salt and some freshly ground black pepper.